Grandma’s Secret: The Ultimate Old Fashioned Crispy Salmon Patties Recipe
Transport yourself back to cherished childhood memories with this timeless recipe for Old Fashioned Salmon Patties, just like Grandma used to make! These culinary gems boast a perfectly golden-brown, irresistibly crisp exterior that gives way to a tender, moist, and flavorful interior. Not only are they incredibly easy to prepare, making them a perfect weeknight solution, but they are also wonderfully budget-friendly, proving that delicious meals don’t need to break the bank. Get ready to enjoy a classic comfort food recipe that has stood the test of time and continues to delight generations.
Crispy, crunchy, and irresistibly tender, these Old Fashioned Salmon Patties are a fantastic and versatile standby to serve any time of year! While they are a beloved staple for many households, I often find myself especially drawn to frying up a batch of these golden wonders on Fridays during Lent. They offer a superb, protein-packed main dish that truly never gets old, satisfying both hearty appetites and nostalgic cravings. This simple salmon patties recipe is not only bursting with classic flavor but also incredibly efficient, requiring only about 20 minutes to prepare from start to finish. This makes it an ideal option for even the busiest of weeknights when you need a wholesome, satisfying meal on the table in a flash.
Why Canned Salmon Patties Are a Pantry Powerhouse
Canned salmon is an often-undervalued ingredient that offers a wealth of benefits for the home cook. It’s an excellent source of protein, essential omega-3 fatty acids, and important vitamins like D and B12, all without putting a strain on your wallet. In an era of ever-rising grocery prices, canned salmon provides a truly budget-friendly and shelf-stable alternative to fresh seafood, making healthy eating more accessible. These classic salmon patties exemplify how a few simple, inexpensive ingredients can come together to create a meal bursting with flavor and satisfying texture. When you whip up a fresh batch of these homemade salmon patties, you’ll discover just how hard it is to go wrong!
More Delicious Meatless Meal Ideas to Explore!
- Southwestern Chipotle Quiche: A flavorful and hearty quiche with a kick.
- Air Fryer Scallops: Quick, tender, and perfectly cooked scallops with minimal oil.
- Tomato Rice Soup: A comforting and simple classic, perfect for any season.
- Sweet Potato Sweet Chili Bowls: A vibrant and satisfying vegetarian meal loaded with flavor.
Perfect Pairings: What to Serve with Classic Salmon Patties
The best part about making this versatile recipe for crispy salmon patties is how easily they pair with just about anything! However, in our home, we uphold a cherished family tradition by serving them up with Old Fashioned Tomato Macaroni, a side dish just like Grandma Mickey used to make. It’s such a beloved combination that when my kids hear what’s on the menu, even those who have moved out make it a point to come over for dinner on those special nights. The nostalgic flavors truly bring everyone home.
Beyond our family’s favorite, there are countless other fantastic side dishes that complement the rich flavor and crispy texture of salmon patties beautifully. Consider serving them with creamy cheddar mashed potatoes for a comforting meal, or alongside a decadent mac and cheese for an indulgent spread. For a lighter, fresher contrast, a crisp slaw or a vibrant green salad offers a refreshing crunch. Other excellent choices include roasted asparagus, steamed green beans, or a simple lemon-herb rice. Don’t forget a squeeze of fresh lemon over the top of your warm salmon patties, and a dollop of tartar sauce or a zesty remoulade for dipping!
The Art of Preparing Canned Salmon: With or Without Bones
Another great advantage of classic salmon patties is that you don’t have to live near the coast or have access to fresh salmon to enjoy this satisfying and delicious meal! Canned salmon, with its convenience and long shelf life, makes this possible for everyone. However, if you’re using classic canned salmon that includes bones and skin, a small amount of preparation is necessary. This step, often referred to as “picking” your salmon, might be the most time-consuming part of the entire recipe, but it’s crucial for achieving the best texture and flavor in your patties.
Step-by-Step Salmon Preparation:
- **Drain the Liquid:** To begin, thoroughly drain off all the liquid from the can. This prevents your patties from becoming too watery and helps them bind better.
- **Remove Bones and Skin:** While the bones and skin in canned salmon are technically edible and provide additional calcium, I highly recommend removing them for optimal taste and texture in your patties. Gently flake the salmon with a fork and carefully pick out any bones you find. They are usually soft and easily distinguishable.
- **Address the Gray-Brown Layer:** You’ll also often find a gray-brown layer of meat closest to the skin. While edible, this part can sometimes have a stronger flavor and a different texture compared to the pinker flesh. For the best-tasting and most uniformly textured salmon patties, I suggest removing this layer as well.
It can be a bit messy and require a little patience, but this meticulous preparation is the secret to elevating your budget-friendly canned salmon into gourmet-tasting patties. Opting for classic canned salmon with bones and skin is typically the most economical way to make these delicious patties, and it’s my personal favorite for its rich flavor base. However, if you prefer to skip the hassle and save time, readily available boneless and skinless canned salmon varieties are a convenient alternative that will also work beautifully in this recipe.
What Do I Need To Make Old Fashioned Salmon Patties?
Gathering your ingredients is the first step to creating these delicious Old Fashioned Salmon Patties. You’ll find that most are common pantry staples, making this recipe incredibly accessible.
- Salmon: You’ll need two (14.75 ounce) cans of classic salmon or six (5 ounce) cans of boneless, skinless salmon. The choice depends on your preference for preparation effort and cost.
- Onion: 1/2 cup finely chopped onion provides a crucial aromatic base and adds a subtle sweetness and crunch.
- Cajun Seasoning: 2 teaspoons of Tony Chachere’s cajun seasoning (or your preferred brand) adds a wonderful depth of flavor and a touch of spice. Feel free to adjust to your taste or use Old Bay for a different profile.
- Dill Weed: 2 teaspoons of dried dill weed (or more if you love dill!) pairs perfectly with salmon, offering a fresh, slightly tangy herbal note.
- Mayonnaise: Approximately 2/3 cup of mayonnaise acts as a binding agent, adds moisture, and contributes to the richness of the patties.
- Eggs: 2 large eggs are essential binders, helping hold the patties together during frying.
- Saltine Crackers: One sleeve of saltine crackers, divided, serves a dual purpose. Part of it is crushed and mixed into the salmon mixture to help bind and absorb moisture, while the remainder is used for the crispy exterior coating.
- Oil for Frying: A neutral oil with a high smoke point, such as vegetable oil, canola oil, or grapeseed oil, is needed for pan-frying these patties to a beautiful golden crisp.
Step-by-Step Instructions: Crafting Perfect Crispy Salmon Patties
Follow these detailed steps to create perfectly golden and delicious Old Fashioned Salmon Patties every time.
Step 1: Prepare Your Salmon Base
If you are using boneless and skinless canned salmon, simply drain the cans very well, pressing out any excess liquid. Place the drained salmon into a large mixing bowl. If you are using classic canned salmon (with bones and skin), this step requires a little more attention. Carefully remove the bones, skin, and any gray-brown layer of meat that you find closest to the skin. While these parts are edible, removing them ensures a smoother texture and milder flavor for your patties. Once cleaned, flake the salmon and add it to your large bowl.
Step 2: Combine the Flavorful Ingredients
With your salmon ready, add the finely chopped onion, cajun seasoning (adjusting to your desired level of spice), fragrant dill weed, creamy mayonnaise, and eggs to the bowl. Next, take approximately 10 saltine crackers from the sleeve, crush them thoroughly until they form fine crumbs, and add them to the salmon mixture. Using your hands or a sturdy spoon, gently but thoroughly combine all the ingredients. Be careful not to overmix, as this can make the patties tough. You’re looking for a cohesive mixture that will hold its shape.
Step 3: Prepare Your Cracker Coating for Dredging
Crush the remaining saltine crackers into fine crumbs. For maximum crispiness, aim for a texture similar to fine breadcrumbs. Place these crushed crackers in a shallow dish or a wide, flat plate – a paper plate works wonderfully for easy cleanup, as Grandma would approve! This will be your coating station for the patties.
Step 4: Form and Coat the Salmon Patties
Gently scoop up a portion of the salmon mixture – about 1/4 cup for medium-sized patties. Form it into a disc or oval shape, pressing firmly enough so it holds together but not too tightly. Next, carefully place the formed patty into the dish of crushed saltine crackers. Gently press the cracker crumbs onto all sides of the patty, ensuring an even and thorough coating. This crunchy crust is key to the “old fashioned” experience. Set the coated patty aside on a clean plate or baking sheet and repeat this process until all the salmon mixture has been used and formed into patties.
Step 5: Heat the Oil to Perfection
In a large, heavy-bottomed skillet (cast iron works wonderfully for even heat), add enough oil to cover the bottom by about 1/4 to 1/2 inch. Heat the oil over medium heat. It’s crucial for the oil to be hot enough to ensure crispy patties that don’t absorb too much oil. You’ll know the oil is ready if you insert the handle of a wooden spoon into the oil and small bubbles immediately form around the wood and float to the surface. Another test is to drop a tiny pinch of cracker crumbs into the oil; if they sizzle immediately, it’s ready. Be patient and allow the oil to reach the correct temperature.
Step 6: Fry Until Golden Brown and Serve Hot
Carefully add the salmon patties to the hot pan, being mindful not to overcrowd the skillet. Work in batches if necessary to avoid lowering the oil temperature too much. Fry the patties for 3-4 minutes on each side, or until they achieve a beautiful, deep golden brown color and are thoroughly cooked through. Once cooked, gently remove the salmon patties from the skillet and place them on a paper towel-lined wire rack. This allows any excess oil to drain off, keeping your patties wonderfully crisp. Serve your Old Fashioned Salmon Patties immediately while hot, with a generous squeeze of fresh lemon juice and your favorite accompanying sauce, like classic tartar sauce or a spicy remoulade.
Tips for Success & Variations
Making the Best Salmon Patties
- Don’t Overmix: Overmixing the salmon mixture can lead to tough patties. Mix just enough until everything is combined.
- Evenly Sized Patties: Try to make your patties uniform in size for even cooking. A cookie scoop can help.
- Chill if Needed: If your mixture feels too soft to form, pop it in the fridge for 15-30 minutes to firm up.
- Oil Temperature is Key: Ensure your oil is hot enough before adding patties. Too cool, and they’ll soak up oil and be greasy; too hot, and they’ll burn before cooking through.
- Don’t Overcrowd the Pan: Give each patty enough space to fry properly and get crispy.
- Storage: Cooked salmon patties can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in an air fryer or oven at 350°F (175°C) for 10-15 minutes until heated through and crispy again. Microwaving is not recommended as it can make them soggy.
Delicious Variations to Try
- Herb Swaps: Experiment with different herbs! Try fresh parsley, chives, or a hint of dried thyme instead of or in addition to dill weed.
- Spice it Up: Add a pinch of cayenne pepper to the mixture for an extra kick, or use a smoky paprika for a different flavor profile.
- Veggie Boost: Finely minced bell peppers, celery, or even shredded zucchini (squeezed dry) can be added to the mixture for extra nutrition and texture.
- Breadcrumb Alternative: If you don’t have saltines, use regular breadcrumbs (panko for extra crunch) as both a binder in the mixture and for the coating.
- Lemon Zest: Grate some fresh lemon zest into the mixture for an brighter, more vibrant flavor.
- Air Fryer or Baked Patties: For a lighter version, you can bake or air fry the patties instead of pan-frying.
- Air Fryer: Preheat to 375°F (190°C). Spray patties lightly with oil and air fry for 10-15 minutes, flipping halfway, until golden and crispy.
- Baked: Preheat oven to 400°F (200°C). Place patties on a lightly oiled baking sheet and bake for 15-20 minutes, flipping halfway, until golden.
This recipe makes a large batch of classic salmon patties, perfect for family dinners or meal prepping. However, if you only need a few, feel free to halve all the ingredients without any issue!
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Old Fashioned Salmon Patties
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Ingredients
- Two (14.75 ounce) cans of salmon or 6 (5 ounce) cans boneless skinless salmon
- 1/2 cup finely chopped onion
- 2 teaspoons Tony Chachere’s cajun seasoning (or your preferred brand)
- 2 teaspoons dill weed
- Approximately 2/3 cup mayo
- 2 eggs
- 1 sleeve saltine crackers (divided)
- oil for frying
Instructions
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If you are using skinless boneless canned salmon, simply drain well. If you are using classic canned salmon, carefully remove the bones, skin, and gray-brown layer of meat closest to the skin for the best texture and flavor. Place the flaked salmon into a large bowl.
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Once the salmon is ready, add the chopped onion, cajun seasoning, dill weed, mayonnaise, and eggs to the bowl. Crush approximately 10 saltine crackers into fine crumbs and add them to the salmon. Using your hands or a spoon, gently combine all the ingredients until well mixed.
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Crush the remaining saltine crackers thoroughly and place them in a shallow dish or a wide paper plate for easy dredging and cleanup.
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Gently scoop a portion of the salmon mixture, form it into a patty, and then place it into the crushed saltine crackers. Gently press the crumbs to ensure the patty is fully coated on all sides. Set aside and repeat for all remaining mixture.
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In a large skillet, heat enough oil to cover the bottom by about 1/4 inch over medium heat. The oil is hot enough when small bubbles form around a wooden spoon handle, or a drop of water sizzles instantly.
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Carefully add the salmon patties to the hot pan, ensuring not to overcrowd. Fry for 3-4 minutes on each side, or until they are beautifully golden brown and crispy.
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Remove the cooked patties to a paper towel-lined wire rack to drain any excess oil. Serve hot with your favorite sauce and a refreshing squeeze of lemon juice!
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